Description

A classic comfort food featuring juicy, tender chicken pieces encased in a shatteringly crisp, golden-brown crust, perfect for family meals or gatherings.

Ingredients

8 chicken pieces (drumsticks, thighs, breasts, or wings)
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Oil for frying (vegetable, canola, or peanut oil)

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Instructions

Marinate the chicken pieces in buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best flavor and tenderness.
In another bowl, mix the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
Remove chicken from buttermilk, allowing excess to drip off.
Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to ensure an even coating.
Carefully place the chicken into the hot oil, avoiding overcrowding.
Fry in batches, turning occasionally, until golden brown and cooked through, about 12-15 minutes per batch.
Drain on a wire rack or paper towels. Let cool slightly before serving.

Notes

Spice up the coating with extra cayenne pepper or hot sauce in the marinade.
Substitute buttermilk with yogurt or milk mixed with lemon juice if needed.
Add dried herbs like thyme or oregano for an herby twist.
Double-dip for extra crispy texture by dredging, dipping again in buttermilk, and dredging once more.
Reheat leftovers in the oven to maintain crispiness.

Prep Time: 15 minutes (plus 1 hour marinating)
Cook Time: 15 minutes per batch
Category: Main Dish
Method: Deep Frying
Cuisine: American

Nutrition

Serving Size: 2 pieces
Calories: 550
Sugar: 2g
Sodium: 900mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg